Low Sodium Masala Vada
Delight your taste buds with this Low Sodium Masala Vada—a healthier take on the classic South Indian snack, perfect for those watching their sodium intake without compromising on flavor. Made with protein-packed chana dal, aromatic ginger, green chilies, and fresh curry and coriander leaves, these crispy fritters boast a burst of spicy, earthy notes from turmeric, fennel seeds, and black pepper. The coarse grind of the dal creates a delightful texture, while the lack of added salt highlights the natural flavors of the ingredients. These golden brown, deep-fried vadas are irresistibly crunchy on the outside and soft on the inside, making them an ideal snack or appetizer. Serve them piping hot with a flavorful chutney or enjoy them on their own as a guilt-free indulgence!
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Recipe Information
Ingredients
- 1 cup Chana dal (split Bengal gram)
- 1 medium, finely chopped Onion
- 1 inch piece, finely chopped Ginger
- 2 small, finely chopped Green chilies
- 10 leaves Curry leaves
- 0.25 cup, finely chopped Coriander leaves (cilantro)
- 1 teaspoon Fennel seeds
- 0.25 teaspoon Asafoetida
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground black pepper
- 2 cups, for deep frying Oil
Instructions
Rinse the chana dal under cold water and soak it in enough water for about 2 hours.
Drain the soaked chana dal and reserve about 2 tablespoons of the dal for added texture later.
In a food processor, add the remaining drained chana dal, ginger, green chilies, curry leaves, fennel seeds, asafoetida, turmeric powder, and ground black pepper. Pulse until a coarse mixture is formed. It should not be too smooth; a little texture is desirable.
Transfer the mixture to a mixing bowl, add the reserved whole chana dal, chopped onion, and coriander leaves.
Mix all the ingredients well. No additional salt is added to keep the sodium content low.
Shape small portions of the mixture into small, flat discs. Ensure they are not too thick for even cooking.
Heat oil in a deep frying pan over medium heat. To check if the oil is ready, drop a small piece of the mixture into the oil. If it sizzles and rises to the top, the oil is ready for frying.
Gently slide the shaped vadas into the hot oil, being careful not to overcrowd the pan. Fry them in batches if necessary.
Fry the vadas until they are golden brown and crispy on the outside, about 5-6 minutes per batch, turning them occasionally.
Remove the vadas from the oil and drain them on a paper towel to remove excess oil.
Serve the low sodium masala vadas hot with your choice of chutney or sauce.
Nutrition Facts
Calories |
4810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 460.9 g | 591% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 90 mg | 4% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 9.0 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2591 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
